Janet Lam
University of British Columbia
4 Papers
3 Citations
Janet Lam is an academic researcher from University of British Columbia. The author has contributed to research in topics: Fermentation & Yeast. The author has an hindex of 3, co-authored 4 publications.
Chat about Author
Papers
Cognitive Performance in Subjects With Multiple Sclerosis Is Robustly Influenced by Gender in Canonical-Correlation Analysis.
Sue-Jin Lin,Janet Lam,Samantha Beveridge,Irene M. Vavasour,Anthony Traboulsee,David K.B. Li,Alex L. MacKay,Martin J. McKeown,Brenda Kosaka +8 more
TL;DR: Differences between performance on untimed tests, and the sum of performance on timed Trail-Making Tests, Parts A and B, best matched clinical/demographic variables, and gender was the most important feature.
12
•Journal Article
Prospective study of Retinal Nerve Fibre Layer Thickness in Alemtuzumab Treated Multiple Sclerosis Patients (P3.083)
TL;DR: In contrast to the published natural history of progressive RNFL thinning in treated RRMS patients, this cohort is the first to demonstrate a measurable improvement over 2 years, suggesting that alemtuzumab may target mechanisms that promote neuroprotection on retinal axons.
4
Effect of inhibitory compounds found in biomass hydrolysates on growth and xylose fermentation by a genetically engineered strain of S. cerevisiae
TL;DR: The effect of inhibitors on the recombinant xylose fermenting strain Saccharomyces cerevisiae 259ST was compared to three reference strains and was found to be as hardy as the reference strains towards acetic acid, ammonium, furfural, and osmotic effects, which are inhibitory compounds in SSL.
Xylose fermentation by genetically modified Saccharomyces cerevisiae 259ST in spent sulfite liquor
TL;DR: Using genetically modified Saccharomyces cerevisiae 259ST, which had been genetically modified to ferment xylose, was compared with the parent strain, 259A, and an SSL adapted strain, T2, for ethanol production during SSL fermentation, up to 130% more ethanol can be produced compared to fermentations using non-xylose fermenting yeast.